Basic Smothered Steak and Onions
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I have not tried this one yet, but my friend Anni who gave it to me is an excellent cook so I have no doubt it's wonderful!
- Ready In:
- 1⁄2 cup flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 lbs top round steaks or 2 lbs bottom round steaks, about 3/4 inch thick
- 1 tablespoon vegetable oil
- 3 large onions, thinly sliced
- 2 bay leaves
- 3 sprigs fresh thyme or 1/2 teaspoon dried thyme, crumbled
- 1⁄4 cup beer
- 1 cup beef stock or 1 cup beef broth
- Mix the flour, salt and pepper together.
- Pound this mixture into the meat well.
- Cut the meat into 4-6 pieces.
- Heat the oil in a heavy skillet and cook the steaks in batches over medium-high heat until brown on both sides.
- Remove the meat and reduce the heat to medium.
- Add the onions and cook until limp and golden.
- If the pan is dry, add a few tablespoons of water to the skillet.
- Lay the meat over the onions and add the bay leaves, thyme, beer and beef stock.
- Cover tightly and reduce the heat to low.
- Simmer gently for 30-40 minutes until the meat is very tender.
- Do not let it boil.
- Remove the bay leaves and adjust the seasoning with salt and pepper.
- If the sauce is too thin, remove the meat and raise the heat; boil until the liquid thickens slightly.
- Serve the steaks topped with the onions and sauce.
- This is good served with either mashed potatoes or buttered noodles.
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This was just as good as it sounds. This recipe does wonders for the cheaper cut of meat. The pounding of the flour into the meat, the beer and the slow cook method really does make the meat tender. Of course the herbs add the extra flavor to give it a little different flavor. Will make again.1Replies 2
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